3/14/11

Egg and Olive

This is what I made for lunch on Saturday. The last time my mom was at my house she suggested that I make this to use up our plethora of olives. I've talked a lot about my mom here on my blogs lately. We spent weeks together with the arrival of my second babe. She's in my head.

Funnily enough there was an egg and olive sandwich recipe in the most recent issue of Mississippi magazine.

I modified it a bit and came up with this. Perfect on crackers or toasted bread.

"Food should be chosen for nutritive values, of course, but also to give variety and interest to meals. Food should be chosen to give pleasure, and to cheer people up after a hard day's work, to comfort them when they feel down for some reason, to amuse them when things seem a bit dull, or to open up conversation when they feel silent and uncommunicative."